摘要
主要讲述了解酒茶的研制工艺和解酒功效的研究。通过对解酒茶的优化正交试验得出在不同菌体接种量,温度,转速和通气量得到的目的菌种的产量不同,因素的影响大小结果为接种量>温度>转速>通气量。10 L发酵罐菌体产量为44 g/100mL,为最高值。在风味调配实验中得知采用药质发酵提取液2%,甜味剂2%,酸味剂3%时口感最佳。测量酒精度的对照实验表明,此解酒茶的解酒效果明显。
This article focuses on the understanding of the development process and efficacy studies Anti-alcoholic Tea.Anti-alcoholic Tea by the orthogonal experiment optimization in different cell inoculation,the purpose of strain temperature,speed and ventilation obtained yield different factors affect the size of the result of inoculation amount>Temperature>Speed>ventilation.10 L fermenter cell yield was 44 g/100mL,the highest value.In the experiments that the flavor formulation using drug substance fermentation extract 2%,2% sweetener,sour agent when 3% of the best taste.Experimental results show that the measurement of alcohol,Anti-alcoholic Tea hangover effect of this is obvious.
作者
孙金旭
王文轩
Sun Jinxu;Wang Wenxuan(Hengshui University,Hengshui 053000,China)
出处
《山东化工》
CAS
2020年第23期50-51,56,共3页
Shandong Chemical Industry
关键词
解酒茶
灵芝真菌
正交试验
发酵
anti-alcoholic tea
ganoderma fungus
orthogonal experiment
ferment
